Course Overview
Learn to implement and value an active environmental monitoring plan to achieve product safety and confidence. Building on the basic principles of HACCP, microbiology, and processing found in FOOD 1179, environmental monitoring plans, and current and past practices are examined in detail, including bacterial enumeration, data trending and recording, good manufacturing practices (GMPs), and sanitation. Workshop format allows participants to engage in a variety of interactive lessons, lab exercises, demonstrations, and case study activities. BCIT issues a statement of completion to those who achieve a pass grade of 70%.
Prerequisite(s)
- 70% in FOOD 1179
- Or certified Public Health Inspector
Credits
1.5
Registration requirements
Departmental approval is required to register for this course. You must have approval from the department to register. Students accepted into a program can register directly.
Domestic fees
$602.73
International fees are typically 3.4 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Apply the principles of HACCP and sanitation to the development of an environmental monitoring plan.
- Summarize and provide rationale for the process steps in an environmental monitoring plan.
- Categorize a processing facility into four zones.
- Identify sources of microbial contamination in a food processing environment.
- Demonstrate the use of swabs and sponges for microbial detection in a processing line.
- Compare and contrast the importance of an effective environmental plan vs. finished product testing.
- Explain the purpose of commando swabbing.
- Describe how the business model informs data interpretation and the corrective actions.
- Illustrate the advantages of a root cause analysis as a tool to investigate a breakdown in process in a manufacturing facility.
- Interpret microbiological data and results from lab test on ACC and Listeria spp. and record results on an excel spread sheet.
- Construct a pivot chart and a graph from documented microbial results.
Effective as of Fall 2011
Related Programs
HACCP: Environmental Monitoring (FOOD 2161) is offered as a part of the following programs:
School of Health Sciences
- Food Safety
Associate Certificate Part-time
Course Offerings
Fall 2026
Below is one offering of FOOD 2161 for the Fall 2026 term.
CRN 49728
Dates
Nov 24 - Nov 25 Loading
- CRN 49728
- $602.73 Domestic fees
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| Nov 24 - Nov 25 | Tue, Wed | 08:00 - 16:30 | Online |
Duration
2 days
Instructor
TBD
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Important information
- Students are required to have a computer, stable internet connection, webcam and microphone. Contact BCIT_foodtechnology@bcit.ca for registration approval. Course materials will be distributed a week before the course begins. Registration deadline: Friday, November 8th.
Confirmation
Required
To proceed with registration and add this course to the cart, please confirm:
No approval yet? Request approval You must have approval from the department to register. Students accepted into a program can register directly.
Status
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.